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Eggplant Parmesan Bites are the perfect combination of crispy, cheesy, and savory goodness.
These bite-sized snacks bring all the flavors of the classic Eggplant Parmesan but in a more convenient, appetizer-friendly form.
Whether you’re hosting a party, enjoying a movie night, or looking for a healthier snack, these little bites are a great option.
The crispy golden exterior combined with the gooey melted cheese and rich marinara sauce is absolutely irresistible.
Plus, they are a great way to incorporate more vegetables into your diet, especially with eggplant being packed with nutrients like fiber and antioxidants.
What You’ll Need
For the Eggplant Parmesan Bites, you’ll need simple ingredients that come together for a delightful, flavorful dish. Here’s a breakdown of what you’ll need:
Ingredients:
- 1 medium eggplant – Choose one that is firm with smooth skin, without any brown spots.
- 1 cup all-purpose flour – This will help the coating stick to the eggplant.
- 2 large eggs – Used to dip the eggplant bites before breading.
- 1 ½ cups breadcrumbs – Traditional or panko breadcrumbs work well. For a crunchier texture, opt for panko.
- ½ cup grated Parmesan cheese – This adds that salty, umami flavor that makes these bites so delicious.
- 1 teaspoon dried Italian seasoning – To give that authentic Italian flavor to the breadcrumbs.
- 1 teaspoon garlic powder – For a little extra punch.
- Salt and pepper – For seasoning the eggplant and the breadcrumbs.
- Olive oil – For frying the eggplant bites to crispy perfection.
- 1 cup marinara sauce – For dipping or drizzling over the bites.
- 1 cup shredded mozzarella cheese – For melting over the bites to add gooey, cheesy goodness.
- Fresh basil leaves (optional) – For garnish, adding a touch of freshness.
Optional substitutions:
- For a gluten-free version, substitute the breadcrumbs with gluten-free panko or crushed rice crackers.
- For a dairy-free option, use a plant-based cheese alternative for the mozzarella and Parmesan.
Step-by-Step Instructions
1. Prepare the Eggplant
Start by washing the eggplant thoroughly and cutting it into bite-sized pieces.
A good size for each piece is about 1 to 1.5 inches, ensuring they cook evenly.
After cutting, place the pieces on a baking sheet or tray and sprinkle a bit of salt over them.
This step helps to draw out excess moisture and bitterness from the eggplant.
Let the pieces sit for about 20-30 minutes, then pat them dry with paper towels.
This will help achieve that perfect crispy texture once they’re fried or baked.
2. Coat the Eggplant Bites
In one shallow bowl, add the flour. In a second shallow bowl, beat the eggs.
In a third shallow bowl, combine the breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and pepper.
Dip each eggplant piece into the flour, ensuring it is coated evenly.
Then, dip it into the beaten eggs, allowing any excess to drip off.
Finally, coat the eggplant in the breadcrumb mixture, pressing lightly to make sure the breadcrumbs stick.
Repeat this process with all the eggplant pieces.
3. Fry or Bake the Eggplant Bites
For a crispy result, you can either fry or bake the eggplant bites.
If you’re frying, heat a generous amount of olive oil in a large skillet over medium heat.
Once the oil is hot, fry the eggplant pieces in batches, cooking them for about 3-4 minutes on each side, or until golden and crispy.
Transfer the cooked bites to a plate lined with paper towels to drain excess oil.
Alternatively, for a lighter version, preheat your oven to 400°F (200°C).
Arrange the breaded eggplant pieces in a single layer on a baking sheet lined with parchment paper.
Drizzle a little olive oil over the top and bake for 25-30 minutes, flipping halfway through, until the eggplant bites are golden and crispy.
4. Add the Parmesan and Marinara Sauce
Once your eggplant bites are crispy, it’s time to assemble.
Place each eggplant bite on a baking sheet and top with a small spoonful of marinara sauce.
Sprinkle the shredded mozzarella cheese generously over the top.
If you’d like extra Parmesan flavor, add a bit more grated Parmesan on top.
Place the bites back into the oven (if baking) for about 5 minutes, or until the cheese is melted and bubbly.
5. Serve and Enjoy!
Remove the Eggplant Parmesan Bites from the oven and allow them to cool for a minute or two.
Garnish with freshly chopped basil if desired, and serve with a side of marinara sauce for dipping.
These bites are best enjoyed fresh out of the oven while the cheese is still warm and gooey.
They’re a perfect appetizer for any occasion or a fun, bite-sized meal for lunch or dinner.
Tips for Perfect Eggplant Parmesan Bites
1. Choose the Right Eggplant
Selecting a firm eggplant with smooth, shiny skin is key.
The eggplant should feel heavy for its size, indicating it’s fresh.
Avoid eggplants with soft spots or discoloration, as they can affect both the texture and taste of your bites.
2. Salt and Drain the Eggplant
Salting the eggplant before cooking is essential to draw out moisture and reduce any bitterness. After salting, be sure to thoroughly pat the pieces dry with paper towels to ensure the breading sticks and crisps up properly when cooked.
3. Double-Coat for Extra Crispiness
For an extra crispy exterior, double coat the eggplant.
After the first layer of breadcrumbs, dip the pieces back into the egg wash and coat them again in breadcrumbs.
This adds an extra layer of crunch, making the bites even more delightful.
4. Use Fresh Breadcrumbs
While store-bought breadcrumbs work fine, homemade or fresh breadcrumbs have a superior texture and flavor.
If you have day-old bread, toast it lightly and pulse it in a food processor for a more rustic and flavorful coating.
5. Don’t Overcrowd the Pan
Whether frying or baking, make sure there’s enough space between each eggplant bite.
Overcrowding leads to steaming, which will prevent the bites from getting that golden, crispy texture. Fry or bake in batches if necessary.
Conclusion
Eggplant Parmesan Bites are a fantastic twist on a classic dish, offering the perfect balance of crispy texture, cheesy richness, and a burst of marinara flavor.
Whether you choose to fry them for that perfect crunch or bake them for a lighter option, these bites make for an irresistible snack or appetizer.
With the simple step-by-step instructions and helpful tips provided, you’ll be able to create this delicious dish in no time.
Don’t forget to customize the recipe to fit your preferences, from adding your favorite seasonings to serving with a variety of dipping sauces.
Enjoy these flavorful bites on your own or share them with friends and family—they’re sure to become a new favorite!
Frequently Asked Questions
1. Can I make Eggplant Parmesan Bites ahead of time?
Yes! You can prepare the eggplant bites ahead of time by breading them and storing them in the fridge for up to 24 hours before frying or baking.
Alternatively, you can fry or bake them in advance and reheat them in the oven to maintain the crispiness.
2. How can I make these bites vegan?
To make these Eggplant Parmesan Bites vegan, simply swap the eggs for a plant-based egg replacement (like flaxseed meal mixed with water) and use a dairy-free cheese alternative in place of the Parmesan and mozzarella.
3. Can I use a different type of cheese?
Absolutely! If you prefer a different flavor, you can experiment with different cheeses. Try using provolone, gouda, or even a spicy pepper jack for a unique twist on the classic recipe.
4. How do I store leftover Eggplant Parmesan Bites?
Store leftover eggplant bites in an airtight container in the fridge for up to 3 days.
To reheat, place them on a baking sheet in a 350°F (175°C) oven for about 10-15 minutes, or until they’re heated through and crispy again.
5. Can I freeze these bites?
Yes, you can freeze the eggplant bites either before or after cooking.
To freeze before cooking, place the breaded bites on a baking sheet in a single layer, freeze until solid, and then transfer to a freezer bag.
To cook from frozen, fry or bake them directly from the freezer, adjusting the cooking time as needed.
Eggplant Parmesan Bites
Equipment
- 1 medium to large skillet (for frying)
- 1 large baking sheet (for baking, if preferred)
- 3 shallow bowls (for breading station)
- 1 sharp knife (for cutting the eggplant)
- 1 Cutting board
- 1 large spoon or ladle (for marinara sauce)
- 1 parchment paper (optional, for baking)
- Paper towels (for draining fried eggplant bites)
Ingredients
- 1 medium eggplant sliced into 1-1.5 inch pieces
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 ½ cups breadcrumbs or panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for frying
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves optional, for garnish
Instructions
Prepare the Eggplant:
- Wash the eggplant and slice it into 1 to 1.5-inch pieces.Place the pieces on a tray or baking sheet, sprinkle with salt, and let them sit for 20-30 minutes to draw out moisture. Pat the pieces dry with paper towels after.
Set Up the Breading Station:
- In one shallow bowl, add the flour. In a second bowl, beat the eggs.In a third bowl, combine the breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and pepper.
Coat the Eggplant:
- Dip each eggplant piece into the flour, followed by the beaten egg, and then coat it with the breadcrumb mixture. Press lightly to ensure the breadcrumbs stick.
Fry or Bake the Eggplant Bites:
- To Fry: Heat olive oil in a skillet over medium heat. Fry the eggplant pieces in batches for 3-4 minutes on each side, until golden and crispy.Transfer the cooked bites to a paper towel-lined plate to drain excess oil.
- To Bake: Preheat the oven to 400°F (200°C). Arrange the breaded eggplant pieces on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
Top with Sauce and Cheese:
- Place each eggplant bite on a baking sheet, spoon a small amount of marinara sauce over each, and sprinkle shredded mozzarella cheese on top. Bake for 5 minutes or until the cheese is melted and bubbly.
Serve and Garnish:
- Remove from the oven and garnish with fresh basil leaves (optional). Serve immediately with extra marinara sauce for dipping.
Notes
Recipe Notes:
- Eggplant prep: Be sure to salt and drain the eggplant to remove excess moisture and bitterness for a crispy result.
- Frying vs. Baking: If you prefer a lighter version, baking is a great option. However, frying gives the eggplant a golden, extra-crispy exterior.
- Cheese Variations: Feel free to swap the mozzarella for your favorite cheese, like provolone or gouda, for a different flavor.
- Make Ahead: You can prepare these bites ahead by breading them and storing them in the fridge for up to 24 hours before cooking. Alternatively, freeze them and cook directly from frozen for an easy option later.
- Vegan Option: Use a dairy-free cheese and a vegan egg replacement to make these bites vegan-friendly.
